Leftover doughnuts — if there is such a thing in your world — do not have to wind up smooshed into a casserole with eggs, cream and butter. Not that there’s anything wrong with that as an occasional splurge; check out Paula Shoyer’s more-healthful, fruity version of a doughnut-based pudding.

Bayou Bakery chef-owner David Guas turns beignet dough scraps (again, we are wondering, how could there be?) into sticky buns with a bourbon-pecan glaze. The beignet dough recipe comes from his 2009 cookbook, “DamGoodSweet.”

●Doughnut crisps. These are easy to do, akin to baked bagel chips. The difference is that doughnut crisps tend to stay a little softer at the center, and their glazed edges caramelize just enough to provide a sweet crunch.

Use a serrated knife to cut day-old glazed, unfilled doughnuts. When you cut them in half vertically and then into thin slices, the yield will be about 16 slices. Cut them horizontally and you might get 4 round slices. Spread them on a rimmed baking sheet and bake at 275 degrees for 10 minutes, then turn them over and bake for another 5 minutes or so. Eat warm, or cool and store in an airtight container.

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●Doughnut truffles. They could be mistaken for cake pops that are surprisingly less sweet. MacIsaac developed two no-bake, chocolate-coated recipes using day-old plain or glazed cake doughnuts: Nutella and one that incorporates blueberry jam, lime and fresh ginger.

How do you like to repurpose leftover doughnuts/dough? Join today’s Free Range chat at noon: live.washingtonpost.com.

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Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Replies to those posts appear here, as well as posts by staff writers.